Tài liệu tham khảo |
Loại |
Chi tiết |
[12] A.Botha and A.Botes (2014). Encyclopedia Of Food Microbiology, Stellenbosch Matieland, South Africa |
Sách, tạp chí |
Tiêu đề: |
Encyclopedia Of Food Microbiology |
Tác giả: |
A.Botha and A.Botes |
Năm: |
2014 |
|
[13] Cocolin, L., Urso, R., Rantsiou, K., Cantoni, C., Comi, G., (2006). Dynamics and characterization of yeasts during natural fermentation of Italian sausages. FEMS Yeast Res. 6, 692 - 701 |
Sách, tạp chí |
Tiêu đề: |
Dynamicsand characterization of yeasts during natural fermentation of Italian sausages |
Tác giả: |
Cocolin, L., Urso, R., Rantsiou, K., Cantoni, C., Comi, G |
Năm: |
2006 |
|
[14] Daniel K.Manter, Jorge M.Vivanco, 2007.Use of the ITS primer, ITS1F and ITS4, to characterize fungal abundance and diversity in mixed – template samples by qPCR and length heterogeneity analysis. Journal of Microbiological Methods, Vol 7.,No.1.,pp:7 – 14 |
Sách, tạp chí |
Tiêu đề: |
Use of the ITS primer, ITS1F andITS4, to characterize fungal abundance and diversity in mixed – template samples byqPCR and length heterogeneity analysis |
|
[15]Fox, P.F., McSweeney, P.,(2004).Cheese: an overview. In: Fox, P.F., McSweeney, P.L.H., Cogan, T.M., Guinee, T.P. (Eds.), Cheese: Chemistry, Physics and Microbiology. Academic Press, New York, pp1-18 |
Sách, tạp chí |
Tiêu đề: |
Cheese: Chemistry, Physicsand Microbiology |
Tác giả: |
Fox, P.F., McSweeney, P |
Năm: |
2004 |
|
[16] Guarro Josep, Gené Josepa and Stchigel Alberto M.,(1999). Developments in fungal taxonomy. Clinical Microbiology Reviews, Vol.12, No.3.,pp:454 – 500 |
Sách, tạp chí |
Tiêu đề: |
Clinical Microbiology Reviews |
Tác giả: |
Guarro Josep, Gené Josepa and Stchigel Alberto M |
Năm: |
1999 |
|
[17]Han, B-Z., Beumer, R.R ., Rombouts, F.M and Nout, M.J.R (2001a).Microbiologial safely and quality of commercical sufu – a Chinese fermented soybean food. Food control, 12, 541 – 547 |
Sách, tạp chí |
|
[18] Han B-Z, Rombouts, F.M., Nout, M.J.R. (2001). A chinese fermented soybean food. International Journal of Food Microbiology 65, p 1-10 |
Sách, tạp chí |
Tiêu đề: |
A chinese fermentedsoybean food |
Tác giả: |
Han B-Z, Rombouts, F.M., Nout, M.J.R |
Năm: |
2001 |
|
[19] Han B-Z (2003). Charecterization and product Innovation Of Sufu – A Chinese Fermented Soybean Food, University Wageningen, Nertherland |
Sách, tạp chí |
Tiêu đề: |
Charecterization and product Innovation Of Sufu – AChinese Fermented Soybean Food |
Tác giả: |
Han B-Z |
Năm: |
2003 |
|
[21] Hayaloglu, A.A., Kirbag, S., (2007). Microbial quality and presence of moulds in Kuflu cheese. Int. J. Food Microbiol. 115, 376 – 380 |
Sách, tạp chí |
Tiêu đề: |
Microbial quality and presence ofmoulds in Kuflu cheese |
Tác giả: |
Hayaloglu, A.A., Kirbag, S |
Năm: |
2007 |
|
[22] Hermet, A., Meheust, D., Mounier, J., Barbier, G., jany, J.-L., (2012).Molecular systematics in the genus Mucor with special regards to species encountered in cheese. Fungal Biol. 116, 692 - 705 |
Sách, tạp chí |
Tiêu đề: |
Molecular systematics in the genus Mucor with special regards to species encounteredin cheese |
Tác giả: |
Hermet, A., Meheust, D., Mounier, J., Barbier, G., jany, J.-L |
Năm: |
2012 |
|
[23] Hesseltine, C.W., 1992. Food fermentations: mucorales in ragi and related products. In: Leatham, G.F. (Ed.), Frontiers in Industrial Mycology. Chapman and Hall, New York, pp. 24 - 39 |
Sách, tạp chí |
Tiêu đề: |
Frontiers in Industrial Mycology |
|
[24] Huang, H.T., Dooley, J.G., 1976. Enhancement of cheese flavors with microbial esterases. Biotechnol. Bioeng. 18, 909 - 919 |
Sách, tạp chí |
Tiêu đề: |
Enhancement of cheese flavors withmicrobial esterases |
|
[25] Kang, M.G., 2001. Handbook of Technology for Chinese and Foreign Fermented Foods. Chemical Industrial Press, Beijing, China, pp. 99 - 111 |
Sách, tạp chí |
Tiêu đề: |
Handbook of Technology for Chinese and ForeignFermented Foods |
|
[26] Karimi, K., Zamani, A., 2013. Mucor indicus: biology and industrial application perspectives: a review. Biotechnol. Adv. 31, 466 - 481 |
Sách, tạp chí |
Tiêu đề: |
Mucor indicus: biology and industrialapplication perspectives: a review |
|
[27] Lv, X.-C., Chen, Z.-C., Jia, R.-B., Liu, Z.-B., Zhang, W., Chen, S.-J., Rao, P.-F., Ni, L., 2015. Microbial community structure and dynamics during the traditional brewing of Fuzhou Hong Qu glutinous rice wine as determined by culture-dependent and culture-independent techniques. Food Control. 57, 216 - 224 |
Sách, tạp chí |
Tiêu đề: |
Microbial community structure and dynamics during the traditionalbrewing of Fuzhou Hong Qu glutinous rice wine as determined by culture-dependentand culture-independent techniques |
|
[28] Nout, M., Aidoo, K.E., 2002. Asian fungal fermented food. In: Hoffrichter, M. (Ed.), Industrial Applications. Springer Berlin, pp. 23 - 47. The Mycota X |
Sách, tạp chí |
Tiêu đề: |
Asian fungal fermented food |
|
[29] Oranusi, S.U., Braide, W., Eze, U.C., Chinakwe, E., 2013. Quality aspects of African salad. J. Emerg. Trends Eng. Appl. Sci. 4, 287 - 292 |
Sách, tạp chí |
Tiêu đề: |
Quality aspects ofAfrican salad |
|
[31] T. R. Prabha, K. Revathi1, M. S. Vinod, S. P. Shanthakumar and Paul Bernard (2013). A simple method for total genomic DNA extraction from water moulds. Current science. 104(3): 345-346 |
Sách, tạp chí |
Tiêu đề: |
Current science |
Tác giả: |
T. R. Prabha, K. Revathi1, M. S. Vinod, S. P. Shanthakumar and Paul Bernard |
Năm: |
2013 |
|
[32]Pontecorvo, A.J and Bourne, M.C (1978). Simple methods for extending the shelf life of soy curd (tofu) in tropical areas, Journal of Food Science, 43, 969 – 972 |
Sách, tạp chí |
Tiêu đề: |
Simple methods for extending theshelf life of soy curd (tofu) in tropical areas |
Tác giả: |
Pontecorvo, A.J and Bourne, M.C |
Năm: |
1978 |
|
[33]Granum, P.E (1994).Bacillus cereus and its toxins, Journal of Applied Bacteriology Supplement, 76, S61 – S66 |
Sách, tạp chí |
Tiêu đề: |
Bacillus cereus and its toxins |
Tác giả: |
Granum, P.E |
Năm: |
1994 |
|